I just found your blog today and have plans to make your chocolate/almond/coconut cake on Easter Sunday. I was so happy when I got my PICC line out when I was far enough along with the babe, what a great day that was. Congrats to you!theprairiegirl.com

get ready for it. I totally thought I would wake up on Reese's 5th birthday and suddenly know everything. Remember when he was a baby, and looking at moms with 5 yr olds and thinking 1)"wow, they are like, old" (sad, right? we are THEM now!) and 2)"mom's with 5 yr olds are like REAL moms, with all the answers and stuff. THOSE GUYS know what they're doing." Guess what? It's a trick. Reese is 5 1/2 and I still don't have friggin' clue. And she's still growing! No fair at all. You, me, the kids, the men...time warp. whaddya say? But let's wait until after the weekend because Q has a fever and I don't want her frozen forever that way. Plus, I want cake on Sunday. Gasp! A time warp without cake! How sad would that be?

Excuse me for my freak out when I found your comment on my blog. I just think you are fab, and it was kinda like meeting you when I found out you met my blog. :)

I found you through Hillary too, and I'm happy to share all I know about fondant with you... which will take about 3 sentences. I will email some links I found helpful in the learning process, soon. I just have to re-find them.

It's me again. I didn't see an email address, so I will give you my fondant info here...

First, I watched a few videos on YouTube to get an idea of things. Here are two that I found helpful:

http://www.youtube.com/watch?v=0bLp3B-mFus

http://www.youtube.com/watch?v=IsrgS9eB1bE&feature=related

So then I bought some fondant. I have read plenty of things on how to make your own, but I thought I should work with the real stuff first, so I can't mess up any recipes. I tried the Satin Ice brand and the Wilton brand. I thought the first one tasted a tiny bit better, but they were both very easy to work with. I knew you had to work fairly quickly as a rule. I tinted it with gel food coloring by kneading it in, trying not to get too many bubbles. So then, I rolled it out with enough cornstarch, so as not to stick, but not too much that it is visible on the finished product. Then I put it on the cake and it went on really well. (I had iced with buttercream first). I did buy a fondant smoothing tool which really helped on the cake, but I did not use it for the cupcakes. There was one tiny crack that I smoothed out with a little bit of crisco. For the cupcakes, I just rolled it out, cut a circle the right size, and placed it on top.

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